29 September 2007

Chow-dah!

As summer transitions to autumn, what could be more appropriate than a warm, comforting bowl of soup that features cheerful, sunny flavours? I found this recipe in my most-used cookbook, Rebar by Audrey Alsterberg and Wanda Urbanowicz -- I love the summery combination of fresh, juicy tomatoes with sweet corn and fragrant basil. A touch of cream brings a richness that's perfect for a blustery autumn day, and this chowder has a nice heat to it from the jalapenos (which I harvested from my very own container garden, thankyouverymuch), which also helps to keep summer alive just a little bit longer.End-of-Summer Chowder4 cups vegetable stock, warm1 tbsp butter1/2 yellow onion, diced1 tsp salt3 garlic cloves, minced1/2 tsp cracked pepper1/2 tsp dried oregano1/4 cup fresh basil, chopped2 cups diced baby potatoes2 jalapeno peppers, sedded and minced1 red pepper, diced2 cups corn, fresh or frozen1/2 cup whipping cream1 ripe tomato, seeded and diced2 tbsp cilantro, chopped

1. Heat butter in a stock pot and sautee onion with 1/2 tsp salt, until soft. Add garlic, cracked pepper, oregano, and half of the basil. Sautee for five minutes, then stir in the potatoes, jalapenos, red pepper, corn, and remaining salt. Sautee briefly, then add stock. Cover, and bring the soup to a boil. Reduce heat and simmer for 10 to 15 minutes, until potatoes are tender.2. Stir in cream and return the chowder to a simmer. Add tomatoes, remaining basil, and cilantro. Heat through and serve immediately. Yum!